Chocolate Chip Cookies With Instant Pudding

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So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. I get it. Life’s too short for complicated baking. But what if I told you there’s a magical shortcut to cookie perfection? Like, the kind of perfection that makes your taste buds do a happy dance and your friends wonder if you secretly hired a pastry chef? Get ready, because we’re about to dive into the glorious world of chocolate chip cookies… with a little help from a secret weapon: instant pudding!

Why This Recipe is Awesome

Let’s be real, traditional chocolate chip cookies can be a commitment. Creams, softens, chilling… it’s a whole production. This recipe? It’s a game-changer. The instant pudding mix does all the heavy lifting, giving you ridiculously tender, chewy, and outrageously moist cookies without breaking a sweat. Seriously, it’s like a cheat code for baking. It’s so easy, even my cat could probably make these (if he had opposable thumbs and wasn’t napping 23 hours a day).

Ingredients You’ll Need

• 1 cup (2 sticks) unsalted butter, softened (or “room temperature-ish” if you’re feeling wild)
• 1 cup granulated sugar (the regular kind, nothing fancy)
• 1 cup packed brown sugar (light or dark, I won’t judge)
• 1 package (3.4 oz) instant vanilla or chocolate pudding mix (this is our magic!)
• 2 large eggs (freshly laid by a happy chicken, preferably)
• 1 teaspoon vanilla extract (the good stuff, if you can)
• 2 ½ cups all-purpose flour (the backbone of our cookie dreams)
• 1 teaspoon baking soda (for that essential lift)
• ½ teaspoon salt (don’t skip this, it’s the flavor enhancer!)
• 2 cups semi-sweet chocolate chips (or chunks, or a mix of both – live your life!)

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This is crucial for easy cleanup and prevents your cookies from becoming one with the pan.
2. In a big ol’ bowl, cream together the softened butter and both sugars until they’re well combined and look like a fluffy cloud. No need to be a superhero here, just get it mostly smooth.
3. Beat in the eggs one at a time, then stir in the vanilla extract and the entire package of instant pudding mix. Yes, all of it. Don’t question it, just trust the pudding.
4. In a separate, less impressive bowl, whisk together the flour, baking soda, and salt. This is just to make sure everything is evenly distributed so you don’t get a weird pocket of salty dough.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. **Overmixing is the enemy of tender cookies**, so be gentle!
6. Fold in those glorious chocolate chips. Make sure they’re distributed evenly, like little nuggets of happiness throughout the dough.
7. Drop rounded spoonfuls of dough onto your prepared baking sheets. Give them a little space to spread out; they need their personal bubble.
8. Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. **We want gooey centers, people!**
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Patience is a virtue, especially when cookies are involved.

Common Mistakes to Avoid

• Using melted butter instead of softened: This will make your cookies spread way too much and turn into sad, flat discs. We want cookies, not edible frisbees.
• Overbaking: Seriously, watch them like a hawk! A slightly underbaked cookie is infinitely better than a dry, burnt one.
• Skipping the pudding mix: It’s literally the secret sauce. Don’t be a rebel without a cause here.
• Forgetting to preheat the oven: This is a rookie mistake that leads to sad, pale cookies. Give your oven time to get fired up!

Alternatives & Substitutions

Feeling adventurous? Swap out the semi-sweet chips for dark chocolate, milk chocolate, white chocolate, or even a mix of your favorites. Go wild with add-ins like chopped nuts, M&Ms, or even a sprinkle of sea salt on top before baking. And if you don’t have vanilla pudding, chocolate pudding works like a charm for an extra chocolatey kick. Just don’t go using like, banana cream pudding, unless you’re *really* committed to a culinary experiment. IMO, stick with the classics for this one.

FAQ (Frequently Asked Questions)

Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter is where the flavor magic happens. Margarine can result in a different texture and taste, so for the best results, stick with butter.

Do I have to use instant pudding? Yep! Regular pudding requires cooking and cooling, which defeats the whole “easy peasy” vibe of this recipe. Instant is key here.

Can I freeze the cookie dough? Absolutely! Scoop your dough balls, freeze them on a baking sheet until solid, then transfer them to a freezer bag. Bake from frozen, adding a minute or two to the baking time.

My cookies spread too much! What did I do wrong? This usually happens if your butter was too soft or melted, or if you used too much sugar. Make sure your butter is softened, not gooey!

How long do these cookies stay fresh? In an airtight container at room temperature, they’re usually good for about 3-5 days. But let’s be honest, will they last that long? I think not!

Can I make them vegan? With a few substitutions (vegan butter, egg replacer, and dairy-free chocolate chips), you absolutely could! It’s a whole different adventure, though, and this recipe is best with the original dairy goodness.

Final Thoughts

There you have it! Your new go-to for ridiculously easy and outrageously delicious chocolate chip cookies. They’re proof that you don’t need to be a master baker to create something amazing. So go forth and bake! Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!

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